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Preparation

For filling:

Position a rack in middle of oven and preheat to 400°F. Whisk sugar and cornstarch in a large bowl. Add berries to bowl and toss to coat. Transfer berry mixture to a 2-quart baking dish about 2" deep. Set aside to macerate while making dough.

Bake until fruit is bubbling and biscuits are just cooked through and golden all over, about 35 minutes. Let cool at least 30 minutes; serve with vanilla ice cream. DO AHEAD: Cobbler can be made up to 3 hours ahead. Rewarm at 350° if desired.

Recent Reviews

Made this for Thanksgiving. Everyone loved it. The fruit doesn't congeal totally like I was expecting but everyone loved it and asked that I make it again next year.

westtodd11 from Edwardsburg, MI /

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This was a big hit! I made it with frozen blueberries, raspberries and blackberries. The dough was too wet to roll out so I spooned it over the top and brushed milk over the top, smoothing the dough out in the process. So easy and delicious!

madlennon24 from Montgomery, NY /

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This was fabulous! The dough wasn't too sticky at all, and I used fresh raspberries and strawberries from our garden, augmented with fresh blueberries and blackberries, which we picked! Loved it!!!

judithkenner0508 from Oregon /

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The dough is ridiculously sticky...I threw the first one out because I thought I must have done something wrong... the next time I added a little milk at a time until a dough formed. Much better.

ejdbl from Denver, CO /

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Family pleaser. Easy with a topping that stays crisp the next day. I modified the filling: frozen pie cherries, thawed, cooked and thickened in a pan with sugar and a bit of cornstarch. Just dropped the dough on top, skipping the need to make the biscuits with the sticky dough. Now waiting for summer and blackberry season!